10,000 oat bran recipes

Steamed snow peas and baby carrots tossed with soy sauce, fresh ginger, and garlic, topped with toasted sunflower seeds. A quick vegetarian side in 15 minutes.

Satisfy your hunger with this succulent and scrumptious dish you can easily make with some help from your slow cooker.

Blueberry streusel cake with a tender buttermilk base topped with fresh berries and a cinnamon-nutmeg crumble. A one-pan bake with a crumbly, spiced topping over juicy blueberries.

Chinese pepper steak stir-fry with thinly sliced round steak, green bell peppers, tomatoes, and bean sprouts in a savory soy sauce. Ready in 30 minutes and served over rice.

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Zucchini quick bread with two cups of grated zucchini, cinnamon, vanilla, and chopped nuts baked into a moist, oil-based loaf. The best way to use up summer zucchini.

Moroccan fish couscous: halibut poached in a golden onion t'faya sweetened with raisins and deeply spiced with saffron, ginger, turmeric, and cinnamon. Served over whole wheat couscous with toasted almonds.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

Savory garlic pancakes with a creamy ham and sage butter sauce. Three whole heads of boiled garlic turn sweet and nutty in the batter. Silver dollar-sized for brunch, lunch, or light supper.

Sausage-stuffed baked apples topped with brown sugar and bacon, roasted until the apples turn soft and sweet. A savory-sweet fall main dish with just six ingredients.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.

Cheddar cheese pretzels made with aged cheddar, butter, Dijon mustard, and cayenne, topped with poppy seeds. A savory make-ahead appetizer that keeps for days.

Buttered rum pound cake: a tall, tender sour cream pound cake with vanilla and lemon notes, lightened by whipped egg whites folded in at the end. A Southern holiday classic for slicing and sharing.

Herb-Rubbed Turkey Breast with Fig & Apricot Stuffing recipe

Oil-based apple nut cake loaded with chopped walnuts and fresh apples. A one-bowl recipe with just enough sweetness and a tender, moist crumb that stays fresh for days.